Eggplant

Eggplant is a vegetable with dark purple skin, elongated shape, soft flesh and a mild sweet taste after cooking. This is a popular ingredient in Vietnamese and Asian dishes, often used to grill, stir-fry, steam, braise, cook curry or prepare with meat, seafood and sauces.

Beautiful purple skin, soft and sweet meat after cooking, easy to prepare, suitable for many Vietnamese and Asian dishes, especially delicious when grilled or stir-fried, good for families, restaurants, eateries and industrial kitchens.

Eggplant provides fiber, natural water, potassium, B vitamins and plant-based antioxidants, especially anthocyanin pigments in the purple skin. Supports adding vegetables to the diet and fits into a healthy diet.

Store in the refrigerator at a temperature of about 5–10°C. Eggplants should be kept in a well-ventilated bag or box, avoiding being bruised, waterlogged or exposed to direct sunlight. Best used within 3–5 days to maintain freshness and quality.

Wash, cut off the stem, can be cut into rings, slices or cut lengthwise depending on the dish. To limit darkening, eggplants can be soaked in diluted salt water after cutting. Suitable for grilling onions, sauteing garlic, stir-frying minced meat, steaming, braising, cooking curry, hot pot or making vegetarian dishes.

Packed in bags, trays or boxes/cartons depending on needs. Common specifications: 500g, 1kg, 5kg or 10kg/barrel. Suitable for retail, supermarkets, restaurants, eateries and industrial kitchens.

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